Dill-pickled onions
Author: Erin Berdan
Recipe type: Side
Serves: 8 servings
- 1 cup white vinegar
- ⅓ cup white sugar
- ½ cup water
- 3 tsp. dried dill weed, more or less to taste
- 2 tsp. Kosher salt
- 1 tsp. mustard seed
- 2 medium onions, cut in ½ inch thick slices
- In a quart jar, combine the vinegar, sugar, water, dill, salt and mustard seed. Seal and shake until salt and sugar are dissolved.
- Add the onions to the jar, pushing them down with a fork or spoon. If the onions aren't covered with the liquid, add a little more water.
- Shake and refrigerate overnight. These will stay for several weeks if kept refrigerated.
Recipe by white plate blank slate at https://whiteplateblankslate.com/dill-pickled-onions/
3.5.3228